Limfjord Oysters Natural with Three Vinaigrettes

Oysters should smell like fresh sea water and have a transparent fluid inside.

INGREDIENTS:

Number of servings

Servings: 4

Main

About 15 oysters

Apple/horseradish vinaigrette

2 Danish apples

¼ dl cold-pressed rapeseed oil

½ dl cider vinegar

1 tsp honey

2 tbs fresh-grated horseradish

Salt and fresh ground pepper

Beet/red onion vinaigrette

2 dl beet juice

1 red onion

1 small beet

1 dl apple vinegar

5 cumin seeds

1 tbs cane sugar

Salt and pepper

Rutabaga/smoked fat /dill vinaigrette

1 rutabaga

50 g smoked fat

¼ dl rapeweed oil

½ bunch of dill

1 lemon

1 tbs honey

Salt fresh ground pepper

PREPARATION:

• Apple/horseradish vinaigrette: Peel the apples, core and quarter them.Mix the oil, vinegar, salt, pepper and honey together. Dice the apples finely and toss them into the oil/vinegar mixture. Add the horseradish last of all. Mix the vinaigrette and let it rest for 5 minutes to highlight the taste of horseradish.

• Beet/red onion vinaigrette: Peel the onion and the beet, chopping both finely and heat in a pot with the beet juice, vinegar, sugar and crushed cummin seeds. Boil the mixture until half the moisture is gone and then refrigerate. Season the vinaigrette with salt and pepper once it is cold. Drip it on the oysters and eat.

• Rutabaga/smoked fat /dill vinaigrette: Dice the fat into small cubes and fry it crispy in an ungreased frying pan. Remove from heat and flip the fat cubes into a colander. Save the drippings for later use. Peel the rutabaga, dice it into small cubes (about the same size as the fat) and mix with the fat cubes. Stir the oil, honey, pepper, chopped dill, juice and zest from the lemon together into an even vinaigrette. Add the rutabaga and fat, seasoning the vinaigrette with a little of the fat drippings for extra taste. Pour the vinaigrette on the oysters and eat right away, so the rutabaga retains its crispness and the dill keeps its fresh green color.